Author Topic: Beer Smith, Scaling, & Going Pro  (Read 694 times)

Offline In The Sand

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Beer Smith, Scaling, & Going Pro
« on: February 11, 2013, 05:01:48 PM »
Is Beer Smith sufficient for scaling hombrew recipes to 3 bbl, 7 bbl, etc?  Is this program enough for starting a microbrewery?  What considerations, if any, need to be taken into account when scaling recipes of that magnitude?
Trey W.

Offline Thirsty_Monk

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Re: Beer Smith, Scaling, & Going Pro
« Reply #1 on: February 11, 2013, 05:28:06 PM »
I use Promash and it is working well for me.
Each equipment is just a little bit different so you might need to adjust your recipe to your equipment at that time.
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Offline anthony

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Re: Beer Smith, Scaling, & Going Pro
« Reply #2 on: February 11, 2013, 09:32:05 PM »
The biggest things I've noticed are hop utilization and specialty malt contributions.

Offline bluesman

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Re: Beer Smith, Scaling, & Going Pro
« Reply #3 on: February 12, 2013, 05:39:23 AM »
I've tried scaling some recipes on a smaller scale with success. Knowing/understanding your equipment is fundamental to making this work well. Then the efficiency factor must be manipulated to calibrate your process. I think beersmith works well with all of these factors plus some.
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Offline tschmidlin

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Re: Beer Smith, Scaling, & Going Pro
« Reply #4 on: February 13, 2013, 01:18:29 AM »
I use beersmith to scale from 5 gallons to 75 gallons.  Like was mentioned, you will need to account for the new equipment - some things will change, but how much will come with experience.  I am getting better hop utilization, so some batches are more bitter than expected.  That is common.  I'm still tweaking recipes.
Tom Schmidlin

Offline kylekohlmorgen

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Re: Beer Smith, Scaling, & Going Pro
« Reply #5 on: February 13, 2013, 05:05:35 AM »
(from the previous post on scaling):

The Brewing Network has a few great referencs, both on CYBI and Brew Strong.

For CYBI - look up the show on Pro-AM beers - JZ talks a lot about making commercial beer from a homebrew recipe. Also, you can get some idea of how hop utilization/extraction scales from pro to homebrew by listening to the Firestone Walker shows. Tasty talks about how he replicates the whirl pool on a homebrew scale. You can use the info in reverse.

For Brew Strong - I can't remember the show name, but if you look through their "Going Pro" series there is a show on equipment or recipe building, or both.

Hope this helps!
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Offline In The Sand

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Beer Smith, Scaling, & Going Pro
« Reply #6 on: February 13, 2013, 06:55:19 AM »
(from the previous post on scaling):

The Brewing Network has a few great referencs, both on CYBI and Brew Strong.

For CYBI - look up the show on Pro-AM beers - JZ talks a lot about making commercial beer from a homebrew recipe. Also, you can get some idea of how hop utilization/extraction scales from pro to homebrew by listening to the Firestone Walker shows. Tasty talks about how he replicates the whirl pool on a homebrew scale. You can use the info in reverse.

For Brew Strong - I can't remember the show name, but if you look through their "Going Pro" series there is a show on equipment or recipe building, or both.

Hope this helps!

Touché
Trey W.